Orange Sherbet Pie Food

ORANGE SHERBET

Steps:

• In the bowl of a food processor combine all of the ingredients except the milk and process until the sugar is dissolved, approximately 1 minute. Transfer the mixture to a mixing bowl and whisk in the milk. Cover the bowl and place in the refrigerator until the mixture reaches 40 degrees F or below, approximately 1 hour.
• Pour the mixture into an ice cream maker and process until it is the consistency of soft serve ice cream. You may serve now or transfer to a lidded container and place in freezer until firm, approximately 3 hours.

GRANDMA'S ORANGE MILK SHERBET

Steps:

• In a large saucepan, heat milk over medium heat until bubbles form around sides of pan. Set aside to cool., In a large bowl, combine orange juice and sugar thoroughly. Stir in milk. Transfer to an 11x7-in. dish; freeze until mushy., Transfer mixture to a bowl and whip. Add pineapple and juices. Return to dish and freeze.

ORANGE SHERBET II

Steps:

• In a bowl, combine juice and sugar, stirring until sugar is dissolved. Stir in milk, a little at a time, until fully incorporated. Pour into a shallow dish and freeze until firm.
• Break sherbet into chunks and beat with an electric mixer until smooth. In a separate bowl, whip evaporated milk until stiff. Fold into frozen mixture. Return to shallow dish and freeze again until firm. Serve.

SHERBET PIE

Steps:

• Mix sherbet and Cool Whip by hand; pour into pie crust.
• Chill several hours until frozen and then enjoy!
• (You can also mix in raspberries, or your choice of fruit, with the sherbet and Cool Whip so you get even more raspberry flavor!).

CREAMY ORANGE ICE CREAM PIE

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix and butter until well mixed (mixture will be crumbly).
• Reserve 1 1/2 cups crumb mixture; set aside. In ungreased 9-inch glass pie plate, press remaining mixture over bottom and up side of plate; prick with fork. Bake 16 to 18 minutes or until light golden brown. Cool completely, about 1 hour.
• Meanwhile, on ungreased cookie sheet, sprinkle remaining crumb mixture. Bake 10 to 11 minutes or until edges of crumb mixture begin to brown. Cool on cookie sheet, about 30 minutes.
• While crust and crumb mixture are cooling, place sherbet and ice cream in refrigerator to soften. Scoop half of softened sherbet over crust; spread to cover crust. Sprinkle with 1/2 cup crumbs. Scoop all of softened ice cream over sherbet and crumbs; spread to cover. Sprinkle with 1/2 cup crumbs. Scoop remaining half of sherbet over ice cream and crumbs. Sprinkle with remaining 1/2 cup crumbs. Freeze until firm, 4 to 6 hours or overnight. Let stand 15 minutes to soften before cutting.

ORANGE SHERBET CHOCOLATE CHIP PIE

Steps:

• In a medium bowl, mix together sherbet and 3/4 cup of the chocolate chips.
• Fold in 2 cups non-dairy whipped topping; spread into crust and freeze 2 hours.
• Prior to serving, sprinkle remaining chocolate chips and garnish with reserved whipped topping.

SORBET PIE

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add sherbet; stir with whisk until melted. Add COOL WHIP, marshmallows and pineapple; stir until blended. Refrigerate 10 min. or until mixture is thick enough to mound.
• Pour into crust.
• Freeze 4 hours or until firm.

MERINGUE-TOPPED SHERBET ORANGES

Steps:

• Cut a thin slice off the bottom of each orange so it sits flat. Cut a fourth off the top of each orange; scoop out pulp (save for another use). Fill orange shells with sherbet. Cover and freeze until firm, about 4 hours. , In a small heavy saucepan over low heat, combine the egg whites, sugar and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating until egg mixture reaches 160°, about 10 minutes. Remove from the heat. Add extract; beat until stiff glossy peaks form and sugar is dissolved., Place oranges on a baking sheet. Pipe meringue onto oranges. Bake at 425° for 3-5 minutes or until lightly browned. Serve immediately.